In a large bowl, sift together the powdered sugar and cake flour three times. This is how you get your cake to be light and airy (and perfect mwahaha).

In the bowl of an electric mixer, combine the egg whites, cream of tartar, vanilla extract and coconut extract. Whip the egg white mixture on medium/high speed until soft peaks form. Turn the mixer down to medium/low speed and while it is still whipping, gradually add the granulated sugar a couple tablespoons at a time and the salt continually beating until stiff peaks form.

Stop the mixer and sift about a quarter of the flour mixture over the beaten egg whites. Fold the flour and egg mixture together using a rubber spatula. Repeat this step until all the flour has been folded into the egg white mixture.

Pour the batter into an un-greased 10-inch tube pan. Using your spatula, very gently cut through the batter to get rid of any air pockets.

Bake cake on the lowest rack for 40-45 minutes or until the cake top springs back into shape when lightly touched. Remove from the oven and flip the cake pan upside down with the cake still in it. Allow it to cool completely like that.

When it is completely cool, remove the cake from the pan. I topped my cake with some freshly whipped cream sweetened slightly with some powdered sugar and finished it off with some fresh strawberries, but the options here are endless!